Roasted Peppers with Shallots and Tomatoes

Jun 25, 2007

Crisp red peppers are transformed by baking them into lusciously soft and warm containers for thyme-seasoned shallots and tomatoes. To turn this vegetable side dish into an entrée for two, add a quarter cup of dried couscous and 2 tablespoons water to shallot mixture with the tomatoes before baking.

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